Preheat the griddle to medium-high heat. Lay half of the rye slices on a cutting board. Evenly spread the mayonnaise on the bread and sprinkle with the chili flakes.

Divided the corned beef between the 4 slices dressed rye bread. Top with Swiss cheese and sauerkraut.

Spread the Russian dressing on the one side of the remaining rye bread and place on top of the built sandwiches, dressing side down.

Melt butter on the preheated griddle. Once the bubbles subside, place the sandwiches on the heat. Gently press down on each sandwich. Cook for 2 to 3 minutes, or until the first side is lightly golden brown.

Flip sandwich with a spatula and cook on the remaining side for 2 to 3 minutes, or until light golden brown.

Remove from heat and cut in half to serve with a slice of strawberry and orange.